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  • (mid-tempo lighthearted music)

  • - Hi, everybody, spring has come.

  • (birds chirp)

  • I love this kind of really warm weather.

  • I love it outside,

  • really, really feel really refreshing.

  • Today's recipe is yachaejeon, vegetable pancake.

  • (pancake sizzles)

  • To celebrate this springtime,

  • I wanna flip my pancake, right? (laughs)

  • Are you in the kitchen right now?

  • These guys are from my refrigerator, just I found,

  • and this is a leek.

  • If you don't have leek,

  • you don't have to use this.

  • And this is green onion.

  • Green onion definitely you guys have to use

  • because make it really tasty.

  • And this is sweet potato or carrot, onion,

  • and zucchini, and green chili pepper or jalapeno.

  • And this is mushroom,

  • just you can use shiitake mushroom,

  • or any white mushroom,

  • and this is portobello mushroom, only one (laughs).

  • With any vegetables you can make a nice,

  • delicious vegetable pancake, yachaejeon.

  • Non-stick skillet, this is my 12-inch non-stick skillet.

  • I always hide this somewhere.

  • So let's start.

  • So I will use just four green onions,

  • cut around one inch size.

  • This amount of leek, just slice.

  • And zucchini, I will use around this amount.

  • Cut into matchsticks.

  • This is jalapeno, slice thinly.

  • If you can't eat spicy food, just skip it.

  • Let's measure, I need likecups,

  • so this is my cup.

  • This is around one cup.

  • And let's add onion.

  • Slice this.

  • Let's see.

  • Another one cup, so total two cups,

  • and we need half cup.

  • So I use this sweet potato.

  • When it's cooked with other vegetables

  • it's really, really good, tasty.

  • I'm using my knife because no time to find my peeler.

  • So this amount.

  • I think this is, yeah.

  • So let's see, half cup,

  • socups all vegetable mix.

  • So all leftover vegetables I'll put in my plastic bag,

  • and keep in the refrigerator

  • so that I can make more anytime,

  • one more, two more, you know, I can make this.

  • My mushroom is lonely

  • because I didn't take care of this guy (laughs).

  • Okay, and I'm just going to cut it, just slice thinly.

  • I will use 3/4 cup flour, all purpose flour,

  • 1/2 cup and 1/4 cup.

  • You guys know that 1/2 cup plus 1/4 cup equal 3/4 cup.

  • And salt 1/2 teaspoon,

  • 3/4 cup water, so 1/2 cup,

  • and mix.

  • As you see lots of vegetables, less flour,

  • so we eat lots of vegetables.

  • Let's heat the skillet over medium high heat,

  • vegetable oil about two tablespoon.

  • I'm using a generous amount of vegetable oil,

  • now I use two tablespoons, later one more tablespoon

  • because it has to be really crunchy outside.

  • So if you use just less oil,

  • it's not going to be crunchy.

  • That's a kind of tip.

  • I'll put this all.

  • (pancake sizzles)

  • Just spread this evenly thin, thin pancake.

  • And I will turn down the heat to medium.

  • And then, I will just add mushroom.

  • Okay, so now, just only one minute later,

  • I can see the bottom is just moving around like this.

  • I like to make some of my sauce, dipping sauce.

  • Soy sauce about one tablespoon,

  • and vinegar around two teaspoons,

  • hot pepper flakes, this is optional,

  • you don't have to use if you don't have,

  • and sesame seeds.

  • Mix it.

  • That's it, this is my dipping sauce.

  • Couple of minutes I cook this.

  • You can see on the bottom, bottom side is a little,

  • sound, you can hear that, eh?

  • So you can use your spatula, just turn,

  • or just like me, flip.

  • Let's flip, why?

  • To celebrate spring.

  • And then I'm going to turn up the heat,

  • and one more tablespoon vegetable oil.

  • Just lift one edge and tilt,

  • so this oil is going to the center.

  • It has to be really crunchy.

  • I'm gong to cook around three minutes from now,

  • but I'm not going to leave here.

  • I will keep an eye on this

  • because I need to take responsibility, isn't it?

  • (mid-tempo playful music)

  • Hey, look at that, isn't it pretty?

  • This mushroom is really, really pretty.

  • It look like it's inlaid.

  • Turn off.

  • (pancake sizzles)

  • Here you go.

  • So sauce.

  • Mmm, so good, really delicious.

  • Let me taste one more.

  • Mmm.

  • Mmm, (giggles) crunchy outside,

  • inside is kind of really soft.

  • And all this vegetable's taste is all different texture.

  • Kimchi, mmm.

  • Little by little, already 1/3 is gone.

  • And also this kimchi is well fermented,

  • and go well really, really together.

  • In Korea, when we make this yachaejeon,

  • we serve this as snack.

  • But sometimes just like me, I eat as lunch.

  • Usually, like rainy days, especially on the weekend,

  • all family are at home,

  • and mom is making this kind of pancake.

  • And when she makes this pancake in the kitchen,

  • that smells like a kind of oily smell and vegetable,

  • some nice kind of smells, it all gives off.

  • And make all the family members just excited.

  • You guys can make this on a rainy day and make this,

  • and then, "Oh, today, I like to make my house,"

  • "so really mood very nice, festive,"

  • "so I make this just like Koreans."

  • You can say that (laughs).

  • Today we made yachaejeon, vegetable pancake.

  • Enjoy my recipe.

  • See you next time, bye!

  • (cheerful guitar music)

(mid-tempo lighthearted music)

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蔬菜煎餅 (Yachaejeon: 야채전) (Vegetable Pancake (Yachaejeon: 야채전))

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    林宜悉 發佈於 2021 年 01 月 14 日
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